Long-running favorite from Masi: The young wine is mixed with the mash from dried grapes so that a second fermentation begins. This gives the wine richer color, more present tannins and, above all, a more intense aroma.
After the three-month “appassimento”, fermentation begins, which lasts around 45 days. Then 80% of the young wine matures in 40 to 80 hl large oak barrels to become an aromatic, velvety wine, the rest rests in barriques.
The Albarossa variety was crossed from Nebbiolo and Barbera in the 1930s. Its strengths: It has exceptionally round, soft tannins and can mature for a long time. Berry bouquet with a hint of rose fragrance, subtly characterized by the aging in French oak.
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